SQUID AND POTATOES is a quick main course, easy to prepare and full of flavor, very common in Italian family cooking, but by no means unworthy of being served even at a lunch with guests, given its delicacy and tastiness. It’s a classic dish good for all seasons and budgets, since, despite being from the sea, it won’t send us into debt when making it for the whole family with fresh ingredients.
The goodness of this dish lies especially in the play of textures on the plate, from the firmer squid (but not rubbery, if you pay attention to cooking) to the softer, creamier potatoes, all immersed in a delicious tomato sauce flavored with garlic and parsley that will make you want to mop up the sauce from the first bite. Precisely for this reason, even though the potatoes soak up the sauce, I never fail to serve the dish with a few toasted bread slices…
SEE OTHER RECIPES WITH SQUID:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 lb 10 oz squid
- 1 lb 2 oz potatoes
- 1 clove garlic
- 14 oz peeled tomatoes (or tomato purée)
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper
- Half glass white wine
- 1 bunch parsley
Tools
- 1 Pan
- 1 Cutting board
- 1 Knife
Steps
The preparation of SQUID AND POTATOES is very easy and quick.
Clean the squid by removing the entrails and skin. Rinse them under running water, pat dry and cut into rings. In a pan with a drizzle of oil, gently brown the garlic. Add the squid, let them flavor for a couple of minutes over high heat and deglaze with the wine.
Once the alcohol has evaporated, add the potatoes cut into cubes and let them flavor for 5 minutes.
Add the crushed peeled tomatoes or the tomato purée, season with salt and pepper, add some water, cover with a lid and let cook for another 20 minutes over low heat.
Remove from heat, sprinkle the squid and potatoes in sauce with chopped parsley and, if you like, some lemon zest, let rest for 5 minutes and serve.
